Wait! Before you think you don’t have the right pan to make this minty, fudgy, kids-love-it treat, you can easily make this recipe in a traditional 13×9-inch cake pan. I’ll never do minis again.
As a matter of fact, I’ve always made my grasshopper ice cream dessert in a cake pan or a loaf pan, but I wanted to try it in my mini cheesecake pans. Next time, I’ll go back to a 13×9 pan because the minis melted quicker, took thrice as long to assemble, and were more cumbersome to handle. My son who claims these are one of his favorite desserts, ate two anyway.
For you chocolate and mint dessert lovers, you may also like Andes Mint cheesecake.
You can make this dessert fit your taste. Use a different flavor of ice cream and ice cream topping. Maybe even a simple vanilla bean with caramel topping. What kind will you make?
Brownie Grasshopper Ice Cream Dessert
- 1 9×13 pan
- 1 box brownie mix for 9×13 pan size, plus the ingredients to make them
- ½ gallon chip and mint ice cream
- 1 jar hot fudge ice cream topping
- whipped cream or non-dairy whipped topping
- Bake the brownies according to package directions in a 13×9-inch pan. Set aside to cool brownies completely.
- When the brownies are cooled, using the entire 1/2 gallon, drop scoops of ice cream onto brownies. Let sit just until you can evenly spread the ice cream over the brownies.
- Cover the cake pan and freeze for at least 4 hours.
- Just before serving, let soften slightly. Cut into slices to serve. Top with whipped topping, drizzle with hot fudge or mint sauce (recipe in notes), and sprinkle with Andes Mint baking chips.
- 1 cup Andes Creme de Menthe Baking Chips
- 1 cup whipping cream
- 1 Tablespoon butter
All text and images © Staci Mergenthal • Random Sweets